---------- Recipe via Meal-Master (tm) v8.02

Title: Leg Of Lamb With Rice And Onion Puree
Categories: Meats, Lamb
Yield: 6 Servings

1 Leg of spring lamb; bone-in
5 cl Garlic; peeled,
- cut into 1/4" slivers
2 tb Olive oil
10 md Onions; finely sliced
1/2 tb Fresh thyme leaves;
- chopped -OR-
1 ts Dried thyme
1/2 tb Salt; or as desired
White pepper
2 c Cooked rice
1/2 c Whipping cream
1 ts Nutmeg; freshly ground

Preheat oven to 400?F. Trim excess fat from the outside of the
leg, leaving only a thin layer. Using a small knife, poke holes in
the meat and stuff in slivers of garlic. Rub the surface of the
lamb with olive oil. Mound onions and thyme in the middle of a
roasting pan. Sprinkle the lamb with salt and pepper and place it,
fat side down, on the onions. Place in the oven, reduce heat to
350?F and roast 1 hour. Turn the lamb fat side up and return to
the oven. Roast another 20 to 30 minutes for medium-rare or about
20 minutes per pound. A meat thermometer should read 145?F for
medium rare. Remove the pan from the oven and place the lamb on a
cutting board. Let rest 15 minutes before carving. Scrape the
onions into a food processor, add the rice, cream, nutmeg, and
desired salt, and pulse, scraping down the sides of the bowl, until
a lumpy smooth puree is attained. When it's time to serve dinner,
transfer the puree to a vegetable dish. Slice the lamb and arrange
on a meat platter.

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